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Vegetable and Tomato Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 15 g Bertolli with Butter
  • 1 onion, diced
  • 2 fat cloves garlic, finely chopped
  • 500 g mixed root vegetables (swede, butternut squash, carrot) cut into 1.5cm dice
  • 1 Knorr Vegetable Stock Cube (dissolved in 800mls boiling water)
  • 500 ml tomato passata
  • 300 g mixed vegetables (broccoli, leek, courgette, savoy cabbage)
  • Freshly ground black pepper
  • 1 tbsp chopped parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

160kcal

Energy (kJ)

672kJ

Protein (g)

3.7g

Carbohydrate incl. fibre (g)

22.1g

Carbohydrate excl. fibre (g)

15.4g

Sugar (g)

14.8g

Fibre (g)

6.8g

Fat (g)

5.7g

Saturated fat (g)

1.8g

Unsaturated fat (g)

2.7g

Monounsaturated fat (g)

0.5g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.0g

Cholesterol (mg)

4mg

Sodium (mg)

805mg

Salt (g)

2.01g

Vitamin A (IU)

889IU

Vitamin C (mg)

6.2mg

Calcium (mg)

45mg

Iron (mg)

1.12mg

Potassium (mg)

449mg

Total

642kcal

2687kJ

14.7g

88.6g

61.5g

59.2g

27.1g

22.7g

7.0g

10.8g

1.9g

2.5g

0.2g

17mg

3219mg

8.05g

3558IU

24.8mg

179mg

4.50mg

1797mg


  • 1 In a large saucepan heat the Bertolli with Butter.
  • 2 Add the onion and cook for 5 minutes on low heat until soft. Add the garlic and cook for a further minute.
  • 3 Add the swede, squash and carrot to the pan with the Knorr Vegetable stock and the passata. Bring to the boil then reduce the heat and simmer, covered, for 15 minutes or until the vegetables are tender.
  • 4 Cut the broccoli into small florets, slice the leeks and rinse if necessary, cut the courgette into cubes and shred the cabbage. Then add to the pan for a final 5 minutes cooking or until tender. Season to taste and sprinkle with parsley to serve.